Chīzu Imomochi with Soy-Honey Glaze (Printable)

Soft potato mochi filled with melty cheese, pan-fried golden and glazed in sticky soy-honey sauce. Pure comfort.

# What You'll Need:

→ For the Dumplings

01 - 3 medium russet potatoes, peeled and chopped (14 oz)
02 - 1/2 cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1 1/2 tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable oil

# How To Make It:

01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 to 15 minutes. Drain thoroughly.
02 - Mash the drained potatoes until smooth. While still warm, add butter and salt, then mix thoroughly until well combined.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If dough becomes too sticky, add additional starch as needed.
04 - Divide dough into 8 equal pieces. Flatten each piece into a disc, place a cheese cube in the center, and wrap the dough around it to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides achieve a golden brown color, approximately 6 to 8 minutes.
06 - In a small bowl, combine soy sauce, honey, mirin, and rice vinegar. Pour the glaze mixture into the skillet with the dumplings. Toss gently to coat evenly and cook for 1 to 2 minutes until the sauce thickens and coats the dumplings.
07 - Transfer the glazed dumplings to a serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds before serving.

# Expert Advice:

01 -
  • The contrast between the crispy golden crust and stretchy melted cheese inside feels like a warm hug in food form.
  • It uses pantry staples and comes together in under an hour, perfect for when you want something special without the fuss.
  • The sweet-salty glaze clings to every surface, making each bite ridiculously addictive.
02 -
  • Mash the potatoes while they're hot, adding starch immediately helps it absorb evenly and prevents a gummy texture.
  • Don't skip sealing the dough tightly around the cheese or it will leak out during frying and make a mess in your pan.
  • Keep the heat at medium, too high and the outside burns before the cheese melts, too low and they turn greasy instead of crisp.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking, especially once the glaze goes in and starts to caramelize.
  • Press the sealed dumplings gently between your palms to flatten them slightly before frying, this increases surface area for crispiness.
  • Taste your glaze before adding it to the pan and adjust the honey or vinegar to your preference, some soy sauces are saltier than others.
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